This Louisiana Chicken & Andouille Sausage Gumbo is the ultimate comfort food with bold flavors, hearty ingredients, and a rich, savory broth. A true classic of Cajun and Creole cuisine, this gumbo combines tender chicken, smoky andouille sausage, and a medley of vegetables in a flavorful base made with a roux. Whether you’re making it for a family dinner or a special occasion, this gumbo will transport your taste buds straight to Louisiana!
Ingredients:
For the Gumbo:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb Andouille sausage, sliced into rounds
- 1/4 cup vegetable oil (for the roux)
- 1/4 cup all-purpose flour (for the roux)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (optional)
- 6 cups chicken broth (low-sodium preferred)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for heat)
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional, for extra spice)
- 1/2 cup fresh parsley, chopped (for garnish)
- 1/2 cup green onions, chopped (for garnish)
- Cooked white rice (for serving)
Instructions:
1. Make the Roux:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Slowly add the flour, whisking constantly to combine. Continue to cook the roux, stirring frequently, for about 10-12 minutes until it turns a deep, caramel brown color. This will give the gumbo its signature rich flavor.
2. Cook the Vegetables:
- Add the diced onion, bell pepper, and celery (this is known as the “holy trinity” in Cajun cooking) to the pot with the roux. Sauté for 5-6 minutes, until the vegetables have softened and become fragrant.
- Add the garlic and cook for another 1-2 minutes until fragrant.
3. Brown the Chicken and Sausage:
- Add the chicken pieces and sausage slices to the pot, stirring to combine. Cook for 5-6 minutes until the chicken is browned and the sausage starts to release its oils and flavor.
4. Add Broth and Seasonings:
- Pour in the chicken broth, diced tomatoes (if using), bay leaves, thyme, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook uncovered for 40-45 minutes, allowing the flavors to meld together and the broth to thicken slightly.
5. Finish the Gumbo:
- Taste and adjust the seasoning with Worcestershire sauce, hot sauce, and more salt or pepper, if desired.
- Remove the bay leaves before serving.
6. Serve:
- Ladle the gumbo into bowls, serving it over a bed of freshly cooked white rice.
- Garnish with chopped parsley and green onions for a fresh, vibrant touch.
Tips:
- Make it ahead: Gumbo often tastes even better the next day as the flavors continue to develop. You can make it ahead and store it in the fridge for up to 3 days.
- Add more heat: If you like your gumbo spicier, add more cayenne pepper or a dash of your favorite hot sauce when serving.
- Substitute for protein: You can also make this gumbo with shrimp, crawfish, or just one protein if preferred.
This Louisiana Chicken & Andouille Sausage Gumbo is a flavorful, filling dish that brings the taste of the South to your kitchen. It’s perfect for a cozy meal with friends and family, and it’s sure to impress with its deep, smoky, and spicy flavors. Enjoy!